Grilled Cilantro and Pistachio Pesto Shrimp Skewers
Annabelle Breakey
Make tacos with this cilantro shrimp—serve with tortillas, slaw, and lime. Maybe even pair the entrée with chips, salsa, and guacamole.
How to Make It
Step 1
1
Heat grill to high (450° to 550°). Put cilantro, oil, and zest and juice from 1 lime in a food processor. Pulse a few times, just until leaves are chopped. Add salt, coriander, and pistachios and process until smooth, scraping inside of bowl as needed.
Step 2
2
Mix shrimp and pesto in a medium bowl, tossing well to coat evenly. Thread shrimp onto metal skewers and grill until pink, turning once, about 2 minutes on each side. Serve with slaw, tortillas, and remaining lime, cut into wedges.
Ingredients
1 cup lightly packed cilantro sprigs
1/4 cup olive oil
2 limes
1/4 teaspoon salt
1/8 teaspoon ground coriander
1/2 cup toasted, unsalted pistachios
1 pound large shrimp (26 to 30 per lb.), peeled and deveined
Cabbage slaw of your choice
Corn or flour tortillas, warmed
Search All of Sunset's Recipes
The Latest
A 100-Year-Old Tudor House Gets a Much-Needed Update But Doesn’t Lose Its Character
